Taste USA: Vegetable

Monday, December 15, 2014

Grilled Root Vegetables

How to make Grilled Root Vegetables Recipe - Beets will turn everything pink. You may want to roast them separately.

Serves 3-4

Ingredients
3 c. root vegetables (pick from: carrots, parsnips, sweet
potatoes, onions, rutabagas, beets, turnips, garlic)
2–3 Tbsp. vegetable oil
Salt and pepper
Spices to taste (cumin, thyme, rosemary)

Method:
Preheat oven to 375 degrees.

Peel and cut vegetables into one-inch chunks.

Toss in olive oil and spread on cookie sheet.

Sprinkle with salt, pepper, and spices.

Roast for 45 minutes to one hour or until soft inside and lightly browned.

Read More

Wednesday, December 3, 2014

Winter Vegetables with Thyme

How to make Winter Vegetables with Thyme Recipe

4 SERVINGS

Ingredients:
2 cups Turnips, peeled, 1/4-inch (.6 cm) slices
2 cups Rutabagas, peeled, 1/4-inch (.6 cm) slices
1 cup Broccoli stalks, peeled, julienned
1 cup Carrots, peeled, julienned
To taste Salt
1/4 cup Unsalted butter
1 teaspoon Parsley, chopped
1 teaspoon Thyme leaves
To taste Black pepper

Method:
Taste the vegetables to determine if any seem tougher than others, which means they will need longer to cook. Bring water to a boil and add salt.

Cook the vegetables, starting with the toughest first, until just tender, a minute or so. Drain and set aside.

Heat the butter with the parsley and thyme.

Add the vegetables and cook gently to evaporate the water; don’t fry the vegetables.

Adjust seasoning and serve hot. Read More

Thursday, October 2, 2014

Boovashenkel

How to make Boovashenkel Recipe - This potato dumpling is an old Pennsylvania Dutch specialty. It makes a perfect side dish with ham. Accompany with a dandelion salad to be authentic!

Makes 6 servings

Ingredients:
2 eggs
About 1 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups mashed potatoes
1 egg, beaten
2 onions, chopped
1 tablespoon minced fresh parsley
Salt and pepper to taste
2 slices ham (about 1-1/2 pounds)
Additional chopped fresh parsley

Method:
In a large bowl, or in a food processor fitted with the steel blade, beat 2 eggs. Blend in as much flour as eggs will moisten. Add 1/2 teaspoon salt. On a floured surface, roll out dough until very thin.

Cut into 6-inch circles. In a large bowl, combine mashed potatoes, egg, onions and parsley. Add salt and pepper. Place a heaping tablespoonful of potato mixture onto each dough round.

Fold over and moisten edges; pinch to seal. Heat about 2 quarts water to boiling in a large kettle; add 2 tablespoons salt. Drop stuffed dumplings into boiling water.

Simmer gently, uncovered, 12 minutes. In a large heavy skillet, fry ham until heated through. Place on a warm platter. Surround ham with dumplings. Sprinkle with chopped parsley. Read More

Peas and Steamed Dumplings

How to make Peas and Steamed Dumplings Recipe - Most cooks keep two groups of recipes, one for the tender young seeds in green pods and the other for the end-of-the season peas. The more mature peas go into soup and this delicious entree. Dumplings are steamed on top of the cooked peas. The dish signifies "the last of the pea season."

Makes 4 servings

Ingredients:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1/3 cup milk
1/4 cup chopped fresh parsley
1 pound shelled peas, fresh or frozen
1 cup chicken broth or water

Method:
In a medium-sized bowl, combine flour, baking powder and salt. Add egg, milk and parsley; stir to blend well. Place peas and broth or water in a Dutch oven. Bring to a boil over high heat.

Drop batter by rounded teaspoons onto peas and broth. Simmer, covered, over low heat 15 minutes. Serve dumplings alongside peas. Read More

Fancy Mushroom Scallop

How to make Fancy Mushroom Scallop Recipe - This is a simple and favorite way to serve cultivated or wild mushrooms as a vegetable.

Makes 6 servings

Ingredients:
2 tablespoons butter
1-1/2 pounds fresh mushrooms, sliced
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
1-1/4 cups whipping cream
1 tablespoon fresh lemon juice
Dash of paprika
1/2 teaspoon salt
1 egg yolk
1 cup cracker crumbs

Method:
Preheat oven to 350F (175C).

In a large heavy skillet, heat butter. Add mushrooms. Saute 2 minutes or until heated through. Sprinkle with flour; add parsley. Cook, stirring, until flour is absorbed.

Add 1 cup cream. Simmer 10 minutes. Stir in lemon juice, paprika and salt. Remove from heat. In a small bowl, beat egg yolk with remaining cream.

Stir into mushroom mixture. Pour into a shallow 1-quart baking dish. Sprinkle with cracker crumbs. Bake 45 to 55 minutes or until golden. Read More

Red Cabbage and Apples

How to make Red Cabbage and Apples Recipe - Red cabbage is classic to many nationalities. It is often part of the holiday menu and is served with baked ham, roast pork, goose or meatballs.

Makes 6 to 8 servings

Ingredients:
1 (2- to 3-pound) head red cabbage
1/4 cup butter
2 medium-sized onions, chopped
4 medium-sized tart apples, sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
2 tablespoons red-wine vinegar
1/4 cup water
3 tablespoons sugar
1-1/2 cups red wine or apple juice

Method:
Preheat oven to 375F (190C).

Shred cabbage. In a Dutch oven or ovenproof skillet, heat butter. Add cabbage. Saute 5 minutes over medium heat, turning cabbage over constantly.

Add onions, apples, salt, pepper and allspice. Cook 3 minutes over medium heat. Add vinegar, water, sugar and wine or apple juice. Bake, covered, 1 hour. Read More

Buttermilk Fried Onions

How to make Buttermilk Fried Onions Recipe - Large, crispy, deep-fried onion rings are an American classic, especially in small diners and hamburger joints.

Makes about 8 servings

Ingredients:
Hot fat
2 egg yolks
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 pint buttermilk (1 cup)
4 large yellow onions, cut into 1/4-inch crosswise rings

Method:
In a large heavy skillet or deep-fat fryer, heat fat to 375F (190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.

In a medium-sized bowl, whisk together egg yolks, flour, baking powder, salt and buttermilk. Dip onion rings into batter.

Drop into hot fat and fry 4 to 5 minutes or until crisp on both sides. Drain and serve immediately.

Other Classic American Onion Dishes:
Grilled Onions:
Slice onions thinly and saute on a grill or in a heavy skillet along with hamburgers, steaks, chops or chicken. Serve them on top of the meat. Connecticut Onions: Peel onions and boil whole in water to cover until tender. Drain and season with salt and pepper. Pour over enough whipping cream just to moisten outside of onions. Serve immediately.

Milton Onions:
Prepare as for Connecticut Onions, above, but top with shredded Cheddar or Jack cheese. Broil until cheese is melted.

Note:
Cowboys used to call onions "skunk eggs." Read More

Fresh Corn Fritters

How to make Fresh Corn Fritters Recipe - Although the fritters can be made with frozen or canned corn, there is nothing quite like the fresh flavor of corn straight from the field! To keep hot and crispy, place fritters on a baking sheet and hold in a warm (300F,150C) oven until ready to serve, no more than 30 minutes.

Makes about 30 fritters

Ingredients:
6 ears fresh corn, husked, or 2-1/2 cups whole-kernel corn, frozen or canned, drained
3 eggs, well-beaten
About 1/2 cup all-purpose flour
Dash of salt (optional)
Hot fat, preferably half oil, half butter

Method:
With a sharp knife, slit each row of corn lengthwise through the center. Slice corn off cob in thin slices into a medium-sized bowl.

Blend well-beaten eggs with corn. Fold in enough flour to make a batter that is still fluffy but with a consistency that will hold together when dropped into hot fat.

Add salt, if desired. In a large heavy skillet or deep-fat fryer, heat fat to about 375F (190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.

Drop batter by spoonfuls into fat and fry until golden on both sides, about 1-1/2 minutes in all. Remove and drain. Serve hot. Read More

Succotash

How to make Succotash Recipe - Succotash" is a shortening of the Narragansett Indian name "M'Sickquatash" which is corn boiled whole without crushing or grinding.

Makes 6 servings

Ingredients:
2 tablespoons butter
2 cups cooked lima or kidney beans
2 cups corn, scraped fresh from the cob, or frozen whole-kernel corn, or drained, canned, whole-kernel corn
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon sugar
1/4 cup whipping cream

Method:
In a large saucepan, heat butter. Add beans, corn, water, salt, pepper and sugar. Cook, covered, over low heat about 15 minutes or until water is absorbed.

Stir in cream. Reheat and serve hot. Read More

Virginia Fresh Corn Pudding

How to make Virginia Fresh Corn Pudding Recipe - This is more of a souffle than a pudding and it makes an excellent main dish for Sunday brunch, served with a fresh-from-the-garden green salad. You can make this with frozen or canned corn but do try the taste of fresh corn in this pudding!

Makes 4 servings

Ingredients:
3 large ears fresh corn, husked, or 1-1/4 cups whole-kernel corn, frozen or canned, drained
3 eggs, separated
2 tablespoons butter
2 tablespoons cornstarch
1 cup milk
2 teaspoons sugar
1/2 teaspoon salt

Method:
Preheat oven to 400F (205C).

Grease a 1-quart souffle dish. With a sharp knife, slit each row of corn lengthwise through the center. Slice corn off cob in thin slices. In a large bowl, stir egg yolks and add corn; blend well.

In a small saucepan, heat butter. Add cornstarch. Whisk in milk. Bring to a boil. Cook, stirring, until sauce is smooth and thickened. Stir in sugar and salt. Gradually stir hot sauce into corn mixture.

In a large bowl, whip egg whites until stiff. Fold into corn mixture. Turn mixture into greased dish.

Bake 25 to 30 minutes or until pudding is browned on top but still jiggles a little when tapped on the side. Serve immediately. Read More

Finnish Rutabaga Casserole

How to make Finnish Rutabaga Casserole Recipe - Rutabagas are deepyellow root vegetables that grow well in northern climates. They are similar, but stronger in taste than a turnip.

Makes 6 to 8 servings.

Ingredients:
6 cups diced peeled rutabagas (about 2 medium-sized)
1/2 cup whipping cream
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
2 eggs, beaten
3 tablespoons butter

Method:
Grease a 2-1/2- to 3-quart baking dish. Put rutabagas in a 3-quart pot and add water to cover.

Bring to a boil. Reduce heat and simmer about 20 minutes or until tender. Drain and mash. Stir in cream, salt, nutmeg and eggs.

Preheat oven to 350F (175C). Turn rutabaga mixture into greased dish. Dot top with butter. Bake 1 hour or until lightly browned. Read More

Fried Green Tomatoes

How to make Fried Green Tomatoes Recipe - They can be made into pickles, relishes and preserves as the Pennsylvania Dutch and Shakers do, or they can be sliced and fried.

Makes 6 servings

Ingredients:
6 large green tomatoes
1/2 cup fine dry bread crumbs
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 egg, beaten
Butter

Method:
Slice tomatoes 1/2 inch thick. Place in a medium-sized bowl. Add cold salted water to cover. Soak 1 hour; drain.

Combine bread crumbs, sugar and pepper on a plate. Coat drained tomato slices first with flour, then dip in egg and then in bread-crumb mixture.

In a large heavy skillet, heat butter. Add tomato slices. Cook 4 to 5 minutes or until golden on both sides. Read More

Wednesday, October 1, 2014

Harvard Beets

How to make Harvard Beets Recipe - This "educated" beet preparation is a favorite, and presumably was first prepared in the kitchens of Harvard University.

Makes 4 servings

Ingredients:
1 pound fresh uncooked beets or 1 (16-ounce) can sliced beets
2 tablespoons cider vinegar
1 tablespoon cornstarch
2 tablespoons sugar
Dash of salt
1 tablespoon chopped crystallized ginger
2 tablespoons butter

Method:
Cook fresh beets in water to cover until they "give" with pressure. Cool; slip off skins. Slice. Measure 3/4 cup beet cooking broth, or reserve 3/4 cup from canned beets.

In a medium-sized heavy saucepan, combine beet broth with vinegar, cornstarch, sugar, salt and ginger. Cook, stirring, over low heat until thickened.

Add beets and heat through. Stir in butter before serving. Read More

Cream Fried Tomatoes

How to make Cream Fried Tomatoes Recipe - This dish may be made with green tomatoes when they are available, otherwise use firm red tomatoes.

Makes 4 to 6 servings

Ingredients:
4 large firm tomatoes
1 teaspoon salt
Freshly ground black pepper to taste
1/2 cup all-purpose flour
6 tablespoons butter
2 tablespoons brown sugar
1/2 pint whipping cream (1 cup)
1 tablespoon finely chopped fresh parsley

Method:
Slice tomatoes 1/2 inch thick, discarding bottom and top ends. Sprinkle slices with salt and pepper. Dip in flour, coating each side thoroughly and gently shaking off any excess.

In a large, heavy, preferably nonstick skillet, heat butter. Add tomato slices. Cook about 5 minutes or until browned. Sprinkle with half of brown sugar. Carefully turn tomatoes over and sprinkle with remaining brown sugar.

Cook 3 to 4 minutes, then transfer slices to a warm serving platter. Pour cream into skillet. Increase heat to high and bring cream to a boil, stirring constantly.

Boil rapidly 2 to 3 minutes or until cream thickens. Taste and adjust for seasoning, then pour sauce over tomatoes. Sprinkle with parsley. Read More

Squash with Maple Syrup

How to make Squash with Maple Syrup Recipe - After Thanksgiving Day the squash rapidly loses quality and that's when New England cooks freeze a supply of it cooked and mashed.

Makes 4 servings

Ingredients:
2 pounds hubbard squash or any yellow winter squash
Butter
Salt and freshly ground black pepper to taste
Maple syrup

Method:
Preheat oven to 300F (150C).

Cut squash into 4 equal pieces, removing seeds and stringy parts. Place in a casserole with a cover. Bake, covered, 2 hours or until soft.

Remove squash flesh from shell. Mash and season to taste with butter, salt, pepper and maple syrup. Read More

Sweet Potato Bake

How to make Sweet Potato Bake Recipe - A food first discovered and eaten by the Indians, sweet potatoes or yams were part of the original Thanksgiving menu and have remained a standard menu item ever since.

Makes 6 servings

Ingredients:
3 to 4 sweet potatoes or yams (about 3 pounds)
1/4 cup packed brown sugar
1/2 cup butter
1/2 cup bourbon, sherry or orange juice

Method:
Preheat oven to 350F (175C).

Grease a baking dish. Boil sweet potatoes or yams in their jackets until a wooden pick can be inserted into vegetables with a little resistance, but not until mushy. Peel and cut into large chunks.

Place in greased baking dish. Sprinkle with sugar; dot with butter. Pour bourbon, sherry or orange juice over. Bake, uncovered, 30 to 40 minutes or until browned and bubbly.

Variations:
Pecan-Sweet-Potato Bake: Top Sweet-Potato Bake, above, with 1 cup pecan halves before baking.

Ambrosia Sweet-Potato Bake:
Slice cooked sweet potatoes or yams. Alternate layers of sliced potatoes with a half each of a peeled sliced lemon and orange, and 1 (8-ounce) can crushed pineapple in unsweetened pineapple juice, undrained. Add brown sugar and butter as directed above but omit bourbon, sherry or orange juice. Top with 1/2 cup shredded or flaked coconut. Bake as above.

Sweet Potatoes Supreme:
Whip cooked potatoes and whip in brown sugar and softened butter, along with 2 eggs, 3 tablespoons all-purpose flour, 1/2 cup whipping cream, 1 teaspoon lemon extract and 1 teaspoon vanilla extract. Turn into a greased 1-1/2-quart shallow baking dish. Top with about 1/2 cup pecan halves. Bake at 325F (165C) 1 hour. Read More

Oven Fries

How to make Oven Fries Recipe - Try these with the Oven-Fried Chicken

Makes 6 servings

Ingredients:
6 medium-sized potatoes, not pared
Melted butter or vegetable oil
Salt and freshly ground black pepper to taste

Method:
Preheat oven to 375F (190C). Scrub potatoes. Dry and cut into quarters lengthwise.

Brush with melted butter or oil. Sprinkle with salt and pepper. Line a baking sheet with foil. Place potatoes on baking sheet. If desired, bake along with Oven-Fried Chicken 50 minutes or until potatoes are tender. Read More

Twice Baked Potatoes

How to make Twice Baked Potatoes Recipe - Not just a side dish anymore, these potatoes are stuffed with enough to make them a main dish for a light supper or lunch! Of course, if you wish to serve them with an old-fashioned roast-beef dinner, you can.

Makes 8 servings

Ingredients:
4 large white Idaho Russet potatoes
3/4 cup whipping cream or half-and-half
1/4 cup butter
1/2 cup chopped onion
Salt and freshly ground black pepper to taste
1 cup (4 ounces) shredded sharp Cheddar cheese

Method:
Preheat oven to 450F (230C). Scrub potatoes; pierce each with a fork. Bake 1 hour or until potatoes test done. Scald cream or half and half by heating almost to boiling point.

Meanwhile, heat butter in a skillet. Add onion. Saute over low to medium heat 5 minutes or until onion is translucent. Remove potatoes from oven. Cool until you can touch them.

Cut potatoes lengthwise in halves and scoop out pulp into the large bowl of an electric mixer. Mash potatoes. Add onion, hot cream or half and half, salt and pepper.

Beat until smooth and fluffy. Pile whipped potato mixture back into potato shells. Top with shredded cheese. You may at this point refrigerate or freeze the potatoes until ready to serve. To serve, preheat oven to 350F (175C).

Bake 15 to 20 minutes or until heated through and cheese is melted. If frozen, thaw before heating. Read More

Old Fashioned Scalloped Potatoes

How to make Old Fashioned Scalloped Potatoes Recipe - Many a farm girl learned to prepare scalloped potatoes without a recipe. She was told to plan on one potato per person and to vary the number of servings by the size of the baking dish. She would plan on four large potatoes per quart size of the baking dish. Here is the country-style recipe.

Preheat oven to 325F (165C). Grease a baking dish of the appropriate size. Pare potatoes, using 1 per person and 1 extra. Place a layer of potatoes in greased baking dish; sprinkle with a little flour. Sprinkle with salt, pepper and some chopped onion. Dot with butter. Layer potatoes and seasonings until dish is full or within a half inch of the top.

Pour in enough milk to reach top layer. New potatoes tend to be more acidic causing milk to curdle, so if using them, substitute cream or undiluted evaporated milk. Bake 1-1/2 hours or until tender. A 1-quart baking dish yields 4 servings. Read More

Hash Browned Potatoes

How to make Hash Browned Potatoes Recipe - This is a "hash-house favorite."

Makes 6 servings

Ingredients:
3 cups diced cooked or raw potatoes
Salt and freshly ground black pepper to taste
1/4 cup minced onion (optional)
1/4 cup minced fresh parsley or fresh spinach (optional)
1/4 cup half and half (optional)
2 to 4 tablespoons butter or bacon drippings

Method:
In a large bowl, combine potatoes, salt and pepper, onion and parsley or spinach, if used. Stir in half and half, if used. In a slope-sided, preferably nonstick skillet, heat 2 tablespoons butter or drippings. Add potatoes.

Cook over medium heat until potatoes are browned and bottom is crusty, lifting potatoes at first until they are well-coated with fat. Reduce heat and cook until potatoes are tender, if using raw potatoes.

Add more fat, if necessary, to keep potatoes from sticking. Slide potatoes out onto a plate, then invert and slide from plate back into skillet, browned-side up.

Brown 5 to 10 minutes, shaking skillet constantly. Slide out onto a warm platter. Cut into wedges to serve. Read More